Grandmas Marshmallow Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Beat together the cake mix with coconut water. Fill 2 (6-count) mini angel food can pans halfway with batter. Bake until puffed, golden brown, and toothpick inserted in the center comes out clean, 12 to 15 minutes. Invert the pans onto wire cooling racks and cool completely before removing from the pans.
• For the frosting: Bring 2 cups water to a simmer in a medium saucepot.
• In a large glass bowl that will fit over the saucepot, combine 1/4 cup water, sugar, corn syrup, cream of tartar, and egg whites. Place on top of the saucepot and beat for 7 minutes using an electric hand mixer. The frosting will be smooth, shiny, and form peaks when the mixer is lifted from the bowl. Remove from the heat and slowly beat in the marshmallow cream.
• Frost each cake with the icing and sprinkle the tops with coconut flakes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch layer cake pans.
• Cream the shortening, add the sugar gradually.
• Sift the flour, baking powder, cream of tartar, and salt. Add the flour mixture alternately with the milk to the creamed mixture.
• Beat the egg whites until stiff peaks are formed. Fold the beaten egg whites and the vanilla into the cake batter. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch layer cake pans.
• Cream the shortening, add the sugar gradually.
• Sift the flour, baking powder, cream of tartar, and salt. Add the flour mixture alternately with the milk to the creamed mixture.
• Beat the egg whites until stiff peaks are formed. Fold the beaten egg whites and the vanilla into the cake batter. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.

Steps:

• Preheat oven to 350°F. Beat butter and 1 cup of the sugar in large bowl with electric mixer until light and fluffy. Blend in eggs and vanilla. Add flour, cereal and baking powder; mix well. Pour into lightly greased 13x9-inch baking pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Meanwhile, mix remaining 1 cup sugar and water in small saucepan. Bring to boil on medium-high heat. Boil 5 minutes.
• Remove cake from oven. Immediately pour hot sugar mixture over cake. Cool cake completely in pan on wire rack. Cut into 24 squares to serve.

Steps:

• Crush graham crackers and mix with raisins and cherries.
• Add brazil nuts.
• Scald milk in double boiler and add in marshmallows.
• Stir until melted.
• Remove from heat.
• Add cracker mixture to hot marshmallow mixture and blend thoroughly.
• Line loaf pans with wax paper or foil.
• Spoon in mixture, press down firmly.
• Decorate top with reserved cherries and brazil nuts.
• Age 1 month in fridge.
• Wrap cake in foil to keep moist.
• This freezes very well after the initial aging of cake.
• If you're lucky, like I am, you can find shelled brazil nuts at a health food store. I find mine at an amish grocery store.

Steps:

• Butter 9x12 cake pan and set aside. In heavy pan mix sugar, evaporated milk, and butter. Bring to rolling boil, stirring constantly for precisely 9 minutes. Remove from heat.
• Immediately add marshmallow cream, chocolate chips, vanilla, and nuts. Stir until all are melted and mixed thoroughly.
• Pour into buttered pan. When almost set but still soft, cut into small squares for serving. Cool completely to allow fudge to continue setting before serving.

Steps:

• Sprinkle coconut in bottom of a 13" by 9" dry baking pan. In a large bowl combine crushed graham wafers, marshmallows, milk, and cherries.
• Press mixture into pan on top of the coconut. Top with a sprinkle of more coconut. Refrigerate at least 24 hours. Cut into squares and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch layer cake pans.
• Cream the shortening, add the sugar gradually.
• Sift the flour, baking powder, cream of tartar, and salt. Add the flour mixture alternately with the milk to the creamed mixture.
• Beat the egg whites until stiff peaks are formed. Fold the beaten egg whites and the vanilla into the cake batter. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.